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FROM THE GALLEY
For your next Sunset Cruise for an
appetizer take along some Deviled Eggs, but not those traditional
ones that grandma made, try this contemporary Southwestern recipe.
Southwestern Deviled
Eggs
12 Eggs (hard boiled)
4 Tbs. Green Chilies (canned,
chopped)
4 Tbs. Whole Kernel Corn (drained,
minced)
4 Tbs. Green Onions (minced)
4 Tbs. Monterey Jack Cheese
(shredded)
4 Tbs. Taco Sauce (mild or hot, your
choice)
Salt to Taste
Chilli Powder (garnish)
Peel and Cut Eggs in half lengthwise
then Remove Yolks and set Whites aside.
Mash Yolks and Blend with next 6
Ingredients.
Garnish with a Sprinkle of Chili
Powder.
Keep cool until ready to serve
